Is there anything better than a homemade waffle breakfast? Maybe just one thing: A sweet-savory casserole made from homemade waffles, bacon and maple syrup inspired by the blog Noble Pig. It’s like the best breakfast ever in one baking dish. Just be careful, make it once, and you may never want to eat anything different for your morning meal again.

Here’s the situation we have going on in this bake: Leftover homemade waffles are broken into pieces, baked until crispy (if they aren’t already), then tossed with crispy bacon in a heavy cream, maple syrup and egg bath. The whole thing soaks for a bit before being baked into a glorious dish that will not only make your kitchen smell amazing, but will make your mouth water and your tummy growl. Don’t say I didn’t warn you!

Start by gathering your ingredients. As I said, you can use leftover waffles, or cook up a new batch just for this breakfast extravaganza. You could also use frozen (cooked) waffles, too, to save time. You’ll also need several strips of cooked bacon, some heavy cream, eggs, milk, vanilla, maple syrup and salt.

If the waffles aren’t crispy, break them into one-inch pieces and lay them on a baking sheet. Bake at 350°F for a few minutes until crisp.

Next, stir the waffle pieces and the bacon pieces carefully into the batter. Let everything soak for about a half-hour, stirring occasionally.

Pour the mixture into a baking dish and bake for about 1 hour, until the top is golden brown and the insides are baked through and warm.